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Thursday, 4 February 2010

Gujarati karela -Sabji

Karela-Bitter gourd, an indian vegetable with a bitter taste but if cooked correctly it can be made into a delicious spicy sabji, sweet and delicately flavoured in an onion and tomato gravy sweetened with gor(jaggery) to balance the bitterness.

Ingredients:

3 medium karelas each peeled and each cut into 3 pieces.(9 pieces in total )

1 small onion sliced

1 tomato finely diced

1/2 tablespoon fresh chopped coriander for garnish

For Stuffing:

1/2 teaspoon salt

1/2 teaspoon chilli powder

1 teaspon cumin powder

1 teaspoon coriander powder

1/2 teaspoon turmeric

1 tablespoon besan

1 tablespoon gor (jaggery)

1 tablespoon oil

1/2 tablespoon fresh chopped coriander

For gravy:

1 tablespoon oil

1/2 teaspoon salt

1/2 teaspoon turmeric

1/2 teaspoon chilli powder

1/2 tablespoon gor(jaggery)

1/2 teaspoon mustard seeds

1 teaspoon garlic paste

Method:

1.Cut a slit into each karela piece and remove the seeds.

2.Mix together all the ingredients for the stuffing and make a thick paste.

3.Stuff the cavity of each karela piece with this stuffing .

4.Place stuffed karela pieces on a tray and stem for 20 min still karela are tender and cooked.

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